Turkey Cream Escalope With

Maybe your new favorite bean dish:

2 tsp. vegetable soup inst.

Melt the butter in a saucepan, add water (1) and add the beans. Pour in the savory and bouillon cube and gently simmer the beans in the covered saucepan for about 8 to 10 minutes, stirring occasionally. Meanwhile, rinse and dry the turkey cutlets and season with a little herb salt. Heat the fat in a frying pan and sear the cutlets in it on both sides for about 4 to 5 minutes each and finally push them to the edge of the pan. Remove the beans from the cooking water and keep warm. Mix the water (2) with the whipping cream and use it to extinguish the pan juices. Finally, stir in the green peppercorns and season the sauce with a little herb salt. Arrange the cutlets with the sauce and the beans on the plates.

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